Name: Ground Turkey Butternut Squash Skillet with Rainbow Chard
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon avocado oil (or olive oil); 1 pound ground turkey; 1 small yellow onion, diced; 1 tablespoon minced garlic; 1 medium butternut squash, peeled and cubed (about 3–4 cups); 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon sea salt (plus more to taste); 1/4 teaspoon black pepper; 1 bunch rainbow chard, chopped (stems and leaves separated); 1 tablespoon lemon juice; 2 tablespoons water (optional, for steam)

This Ground Turkey Butternut Squash Skillet with Rainbow Chard is a hearty, protein-packed, and veggie-loaded one-pan dinner. I like how the flavors blend savory and warm spices with the natural sweetness of butternut squash and the slight bitterness of rainbow chard. It’s perfect for a cozy fall evening or any time I want something nourishing, colorful, and comforting without spending hours in the kitchen.

Why You’ll Love This Recipe

I enjoy this dish because it’s incredibly balanced and satisfying. The ground turkey keeps it high in protein, while the butternut squash and chard bring in tons of fiber, vitamins, and seasonal flavor. It’s also naturally gluten-free, dairy-free, Whole30-compliant, and paleo-friendly. I make it in just one pan, which means cleanup is minimal—perfect for busy weeknights. Whether I’m meal prepping for the week or just need a quick dinner, this skillet hits the spot every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon avocado oil (or olive oil)

1 pound ground turkey

1/2 teaspoon ground cinnamon

1 small yellow onion, diced

1 tablespoon minced garlic

1/2 teaspoon sea salt (plus more to taste)

1 medium butternut squash, peeled and cubed (about 3–4 cups)

1 teaspoon ground cumin

1/4 teaspoon black pepper

1 bunch rainbow chard, chopped (stems and leaves separated)

1 tablespoon lemon juice

2 tablespoons water (optional, for steam)

Directions

I heat the avocado oil in a large skillet over medium heat.

Then I add the diced onion and cook it for about 2–3 minutes until it softens.

I stir in the garlic and ground turkey, breaking up the meat with a spatula, and cook it for around 5–6 minutes until it’s browned and fully cooked.

Next, I add the cubed butternut squash along with cumin, cinnamon, salt, and pepper. I stir everything well so the squash gets coated with the spices.

I cover the skillet and let it cook for 10–12 minutes, stirring occasionally. If the squash isn’t softening fast enough, I add a splash of water to help it steam.

Once the squash is fork-tender, I stir in the chopped chard stems and cook them for 2–3 minutes.

I add the chard leaves and lemon juice, stirring until the greens are wilted—usually about 1–2 minutes.

Finally, I taste the skillet and adjust the seasonings if needed, then serve it warm.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories per serving: Approximately 280 kcal

Variations

I sometimes swap the ground turkey for ground chicken or beef depending on what I have on hand.

For added heat, I add a pinch of red pepper flakes or a chopped jalapeño.

If I don’t have rainbow chard, I use kale or spinach instead—it wilts beautifully and works just as well.

I like to top it with a sprinkle of toasted pumpkin seeds or chopped nuts for added crunch.

For a more filling meal, I serve it over quinoa or cauliflower rice.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I just warm it in a skillet over medium heat for about 5 minutes, stirring occasionally. If it seems a bit dry, I splash in a little water or broth. I can also microwave it for 1–2 minutes until heated through. This dish freezes well, too—just thaw overnight in the fridge and reheat as usual.

Related Recipes:

Butternut Squash Sweet Potato Soup

FAQs

How do I know when the butternut squash is fully cooked?

I check if the squash is fork-tender. It should be soft enough to pierce easily but not so mushy that it falls apart.

Can I make this recipe vegetarian?

Yes, I can omit the ground turkey and use cooked lentils, chickpeas, or a plant-based meat alternative.

Is this recipe good for meal prep?

Absolutely. I make it ahead and portion it out for lunches during the week—it reheats really well and keeps me full.

Can I use frozen butternut squash?

Yes, frozen squash works fine. I might need to adjust the cooking time slightly and keep the skillet uncovered if there’s extra moisture.

What does rainbow chard taste like?

It has a mild, slightly earthy flavor with a bit of bitterness. The stems are crunchy, and the leaves cook down like spinach.

Conclusion

This Ground Turkey Butternut Squash Skillet with Rainbow Chard is one of my go-to fall dinners. It’s colorful, comforting, and packed with flavor and nutrition. I love how easy it is to make in just one pan, and the leftovers are just as good the next day. Whether I’m cooking for my family or just want something quick and healthy, this skillet never disappoints.

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